Loves me some yeast shit! I mean...beer!
But honestly, without malted barley and yeast metabolism humans would be so boring.
If you want a really good review on the domestication and divergence of brewing yeasts, with a particular focus on beer, check out Dr. Kevin Verstrepen's work; world class genetics research out of Belgium! This paper in particular has been a gold mine of information, with 157 de novo genome sequences and extensive phenotyping for a wide range of yeasts: http://dx.doi.org/10.1016/j.cell.2016.08.020
There's enough information that paper for one to design CRISPR guides and start making changes to brewing yeast metabolism! I'm trying to keep the redox balance (NAD+/NADH pools) stable so those cells stay healthy while trying to develop a non-alcoholic beer by short circuiting ethanol metabolism :)
Cheers!